1. For the marinade: mix together the ginger garlic paste, spices, lemon juice and salt. Coat the fish and place it in a small casserole dish. Refrigerate for 10-20 minutes.

2. For the butternut squash soup: heat the oil in a small saucepan, fry the ginger and chili for a minute and add onions. Continue cooking for a further 3 minutes before adding the butternut squash. Cook for 3-4 minutes more.

3. Stir in the sugar, a little salt and pepper and the white wine; reduce the wine by half. Stir in the ground coriander and garam masala. Add the stock and cream and cook for an additional 30 minutes.

4. Allow the soup to cool slightly. Bend soup with a hand blender until smooth. Stir in cinnamon and pass though a fine sieve. Keep soup warm.

5. For the John Dory: preheat the oven to 220 degrees.

6. Heat the oil in a pan, dust the fish with gram flour and fry skin-side down. Cook the fish for 3-4 minutes or until the skin is crisp. Flip the fish to the other side and fry for 1 minute. Cook until brown. Add the chili flakes, spinach leaves and spices. Sauté lightly until leaves wilt.

7. Place the greens in the middle of a deep plate, pour the soup around the greens and arrange the fish on top of the greens. Garnish with coriander or chervil leaves and crushed pink peppercorns.